Can I make corn casserole ahead of time?

Yes, it is one of the best make-ahead Thanksgiving sides. Assemble the batter in the baking dish, cover it tightly, and refrigerate for up to 24 hours. Let it stand at room temperature for 20 minutes, then bake as directed, adding about 5 minutes if the center still trembles too much.

Why is my corn casserole runny?

The usual culprit is undrained whole kernel corn. Drain it for a full minute and shake off the liquid before mixing. Also make sure the center is truly set before resting: it should barely tremble, and the 10-minute rest finishes the set.

Is corn casserole the same as corn pudding?

They are close cousins. Corn pudding is softer and more custard-like, usually made without a muffin mix. Corn casserole adds corn muffin mix, which gives it a tender cornbread crumb and a firmer, scoopable slice while keeping the creamy center.

Can I add cheese to corn casserole?

Absolutely. Fold 1 cup of shredded cheddar into the batter, or scatter it over the top for the last 10 minutes of baking. Pepper jack also works if your table likes a little heat, and neither change affects the baking time.

Can I freeze corn casserole?

Yes. Bake it, cool it completely, then wrap the dish tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, in a 325°F oven for about 20 minutes.

Corn Casserole | Creamy, Buttery And Perfectly Golden

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Author: Chef Rita
Prep Time: 5 minutes
Cook Time: 50 minutes